Cucumber martini cupcakes are sophisticated – fresh, not cloyingly sweet, and graced with gin and vermouth in both cupcake and frosting. Cucumber martini cupcakes are not for everyone (a few tasters balked at the unusual flavor and promptly discarded their cupcakes). Yet, if you relish cucumber martinis or the crisp feel cucumber imparts to any beverage (even simple cucumber water), you’ll likely be fond of cucumber martini cupcakes – a dessert destined for a trendy bar’s small sleek menu alongside local cheeses, charcuterie, mini scoops of house-made ice cream, and a bowl of truffled popcorn.

2/3 cup cucumber juice for the batter + 3/4 cup cucumber juice for infusing the cupcakes after they are out of the oven (I used about two cucumbers and got the juice by using a juicer. If you don't have a juicer, you can still make cucumber juice following the directions from Livestrong.)

Martini Cream Cheese Frosting ingredients

8 ounces cream cheese, room temperature

1/4 cup unsalted butter, room temperature

3 cups powdered sugar

1 tablespoon + 1 teaspoon gin

1 tablespoon + 1 teaspoon vermouth

Instructions

Cupcake instructions

Preheat oven to 350 F.

In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, and salt.

Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.

In a small mixing bowl, whisk together eggs, yogurt, oil, vanilla extract, gin, and vermouth until smooth.

Add the egg mixture to the flour mixture and beat on medium speed until just combined.

Slowly add cucumber juice and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)

Fill cupcake liners just over 1/2 full.

Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.

While the cupcakes are still warm, use a toothpick to poke holes in them. Drizzle about two teaspoons of cucumber juice on top of each cupcake. The cucumber juice should get absorbed into the cupcake and enhance its cucumber taste.

Martini Cream Cheese Frosting Instructions

Mix cream cheese and butter until light and fluffy.

Mix in powdered sugar until fully combined.

Mix in gin and vermouth until just combined.

Spread onto cooled cupcakes. Note: This frosting will be too thin to pipe.

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11 comments on “Cucumber Martini Cupcakes”

I’m not sure about this one Stef but it’s probably because I’m not a huge fan of cucumbers in any form. Heck, I don’t even like pickles!

They sure do look pretty though:) Promise you won’t laugh but I attempted to make Bubble Gum Cupcakes. If you get a chance, drop by my blog to see. Have you ever posted Bubble Gum Cupcakes? I was going to use your recipe for the best Vanilla Cupcakes EVER but I chickened out. (not to mention I didn’t want to ruin your recipe, lol:)